Chicken Tenders with Apricots and Sautéed Spinach

This dish brings out the delicious fruity flavors of apricots-- in summertime, try substituting fresh peaches as well.

Ingredients

5 teaspoons olive oil, divided

1 1/2 pounds chicken breast tenders

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 cup Italian-seasoned breadcrumbs

1 (16-ounce) can apricot halves in light syrup, undrained

1 tablespoon lemon juice

1/4 teaspoon salt

1 (10-ounce) package fresh spinach

Nutritional Information

Calories 432

Caloriesfromfat 18%

Fat 8.8g

Satfat 1.6g

Monofat 5g

Polyfat 1.3g

Protein 46.2g

Carbohydrate 41.8g

Fiber 5g

Cholesterol 99mg

Iron 4.6mg

Sodium 819mg

Calcium 131mg

Calories 432

Caloriesfromfat 18%

Fat 8.8g

Satfat 1.6g

Monofat 5g

Polyfat 1.3g

Protein 46.2g

Carbohydrate 41.8g

Fiber 5g

Cholesterol 99mg

Iron 4.6mg

Sodium 819mg

Calcium 131mg

How to Make It

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.

Step 2

Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.

GayleR's Review

Mgt777's Review

Smelled wonderful cooking -- and tasted so good, too! The chicken remained exceptionally tender having been cooked in the apricot syrup. We made creamed spinach to pair with it instead. We'll be making this again!